Biscuit de Monte-Carlo

 


  • 185 g ( 0,407 lbs )  butter
  • 1 packet of vanilla
  • 110 g ( 0,242 lbs) brown sugar
  • 1 egg
  • 185 g ( 0,407 lbs. ) ready-made cake flour
  • 110 g ( 0,242 lbs ) flour
  • 40 gr 0,088 lbs coconut
  • 80 g ( 0,176 lbs ) raspberry jam
For the cream
  • 60 g ( 0,132 lbs ) butter
  • 1 packet of vanilla
  • 120 g ( 0,264 lbs )  powdered sugar
  • 2 teaspoons of milk

Take the butter, vanilla, sugar and egg in a glass bowl and beat with a mixer. Add the flours by sifting. Add the coconut and knead and break off 1 teaspoon of the dough and roll it out. Arrange on a baking paper-lined tray with 2.5 cm ( 0,98 inc) intervals. Press them lightly with a fork so that they come out of shape. Bake in a preheated 180 ( 352 ) degree oven for 12 minutes. Leave to cool on the wire rack. For the cream; Beat butter, vanilla, and powdered sugar with a mixer until creamy. Add milk and mix. Spread raspberry jam on half of the biscuits. Spread the cream on the remaining half with the help of a knife and serve by closing it as a sandwich.

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